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Makin’ Bacon


luke duke

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4 hours ago, luke duke said:

Two pork bellies. About 13lbs total. Cured for 2 weeks.
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Smoked to 150
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Sliced up. I used an undersized & underpowered deli slicer for one slab and cut the 2nd one by hand
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Vacuum sealed and ready for the freezer
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I've made a couple of batches lately.  Interested in why you cured for two weeks.  Did you use curing salt or go nitrate free?  What kind of wood did you smoke it with?

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  • 4 weeks later...
You missed my freezer by 165 miles.
Nice work.  Please post pics of fried bacon surrounding fried eggs, re-fried beans and flour tortillas.

Huevos Rancheros. There’s a thin slice of ham and some more refried beans between the corn tortilla and the eggs. Unfortunately my tub of cotija cheese was moldy, so no cheese.

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  • 4 months later...

I just made some Buckboard Bacon out of an 11 pound, .88 per pound pork butt that I picked up at H‑E‑B.

Filleted out the bone, then sliced it horizontally to create 2 pieces about 2 to 2.5 inches thick.

Dry brined for 2 weeks with Morton’s Tender Quick and brown sugar. Then rinsed, dried, covered with coarse black pepper, and placed  uncovered on a rack in the refrigerator for a day to develop the pellicle.

Smoked for 3 hours on my ZGrill pellet grill smoke setting (160*) for 3 hours, bumped it to 180 for an hour, finished it at 225* to an internal temp of 145*.

Let cool on a rack, then into the refrigerator for a couple of days before slicing and packaging.

I did cut a few slices after smoking for a sample and fried them up crispy. It’s not fatty like bacon, much meatier. I like it a lot.

 

 

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